Homemade Focaccia with Rosemary & Sea Salt

By • July 21, 2010 • 9 Comments

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Serves a pan

For Dough

  • 31/2 to 4 cups all purpose flour
  • 2 teaspoons rapid rising yeast
  • 1 cup warm water
  • 2 tablespoons sugar
  • 1/4 cup olive oil

Topping

  • fresh rosemary
  • sea salt
  • pepper
  • olive oil
  1. I don't have a stand mixer, so I did this all by hand. But if you have one feel free to use it. Combine yeast, warm water and sugar in a bowl. Stir and allow to proof about 3 minutes, you will see foam on top. Gradually add your flour and mix. Dissolve 2 tablespoons of salt into water and then add to mix. Also add the 1/4 cup of olive oil. Mix until dough becomes elastic, add flour as needed about 10 minutes.
  2. Place dough in a metal bowl and cover with plastic or damp towel. Allow to rise in a warm place for 45 minutes.
  3. Grease a sheet pan with a thin layer olive oil. Once the dough has doubled in size lay flat and stretch to fit the inside of the sheet pan. Let rest for 15 minutes. Meanwhile heating your oven to 400 degrees.
  4. Brush the top of the dough with olive oil, sea salt, fresh ground pepper and fresh rosemary. Using your knuckle make indentions into the dough. Place into oven and bake from 12-15 minutes until golden brown. Delish!

Tags: bread, focaccia, olive oil, rosemary, sea salt

Comments (9) Questions (0)

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over 2 years ago Zenqi

Unfortunately, you've all made this so confusing. Has the recipe above been amended, or not? I'd love to make it, but wouldn't want to waste my time trying to figure out which way to go. Looks fabulous, though.

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about 3 years ago jmddc

Thanks for the thoughts on my question. I have the dough rising as we speak and only added 1 tsp of salt to it. Since you're going to edit the recipe, I have a suggestion: use 1/2 c of warm water with sugar to proof the yeast and the other 1/2 c gets added with the flour, salt and olive oil. I did it that way and it went together beautifully.

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about 3 years ago Nicole Franzen

Geez to be honest ladies, I'm not good at baking and at the time obviously not good at writing recipes haha. I made this about a year ago and I'm not one hundred percent sure what I did. Apologies! I should probably just delete the recipe since it seems problematic.

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about 3 years ago AntoniaJames

AntoniaJames is a trusted source on Bread/Baking.

You shouldn't delete it. You should edit it to insert the step for adding olive oil, and you should add to the bread ingredient list "1 teaspoon salt, or to taste," and delete the reference to two tablespoons of salt in the instructions. Also, it probably makes the most sense to add the salt to the flour, and to add the water, without salt, to the proofed yeast before adding the flour. It's kind of pointless to mix all that flour into the proofed yeast mixture. You'll just end up with a small, damp lump. Make those edits, and it should be perfectly all right, and a nice addition to the food52 collection. ;o)

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about 3 years ago jmddc

Are you sure that adding 2 TABLESPOONS of salt to the dough is right? I'm thinking it's more like 2 teaspoons. My old favorite recipe calls for 1 tsp and others on this site say 2. I'm going with teaspoons.

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about 3 years ago AntoniaJames

AntoniaJames is a trusted source on Bread/Baking.

Two tablespoons would make this inedible in my opinion. Two teaspoons might also be too much, given that you're also sprinkling salt on top. In fact, I wouldn't put any into the bread itself. The contrast between the bread and the topping would be rather nice. But that's just my opinion. I defer to the author, of course. ;o)

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almost 4 years ago Nicole Franzen

opps sorry! 1/4 cup of oil goes into the dough mix right after you put the salt water in. I will adjust it! Oil to grease the pan and olive on top are both additional.

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almost 4 years ago AntoniaJames

AntoniaJames is a trusted source on Bread/Baking.

What do you do with the 1/4 cup of oil called for in the recipe? Is that in addition to the olive oil used to brush the top of the foccacci before baking? Do you use the entire 1/4 cup to coat the sheet pan? Thanks! ;o)

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almost 4 years ago aargersi

Abbie is a trusted source on General Cooking.

Man just the photo alone makes me want to dive in - excellent! Plus, a baking project that we less experienced bakers can manage - love that!